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Since my family is so large (I feed about 30 for the holidays). I decided that this year it will be sandwiches.I am going to make a ham, turkey breast and I want to make a roast beef. I need help figuring out which beef roast will be the best. Any help will be appreciated.

When we have a crowd we often serve brisket -- cooked low and slow, it is meltingly tender. Can be done the day ahead, refrigerated, sliced, then put back in broth and reheated so it's moist and tender -- yum!

We serve it with a side of BBQ sauce or horseradish sauce and rolls to put it on.

Martha

If you're at all concerned about budget, go with a well-marbled rump roast. Season it heavily with Lawry's salt, and dry roast it in an open pan. It'll make tasty gravy drippings and result in nice slices for the platter.

Some would say use a prime rib roast, but that's going to cost you big time. Even if I could afford to spend that much, I would still prefer rump. Rib roasts have more waste and usually are cooked only to the rare/med. rare stage that my family dislikes.

My SIL introduced me to this recipe. You don't even brown the roast!!

SLOW COOKER ITALIAN BEEF

3 cups water
1 t salt
1 t pepper
1 t basil
1 t onion salt
1 t parsley
1 t garlic powder
1 bay leaf
1 package dry Italian salad dressing mix
1 five-lb rump roast

Combine everything but meat in saucepan and bring to a boil

Place roast in crock pot and pour liquid over

Cover and cook on low for 10 to 12 hours on low or 4 to 5 on high. When done, shred meat with fork.

When Gayle made it, she made a horseradish sauce with sour cream and served it on baguettes (she called them hoagy buns???) with lettuce and tomato. Second night with toasted baguettes and melted provolone cheese. Yummy.

This message has been edited. Last edited by: sms29s66,

Thank you. I think that I will try the rump roast. I love the idea of a brisket and I will do that another time. Thanks again.